Salon Virtual

Our Salon Virtual Competitions will give the opportunity for chefs of all levels to compete in themed cooking competitions in the safety of their own environment and shall be judged on creative use of ingredients, presentation and inspiration. All competitions are free to enter for this year.

COMPETITION Schedule

V1 - Custom Culinary Plant Forward Challenge

Entry Deadline: 22 February 2021
Submission Deadline: 26 February 2021

Plant-forward is a style of cooking and eating that emphasises and celebrates (but is not limited to) plant-based foods – including fruits and vegetables (produce); whole grains; beans, other legumes (pulses) and soy foods; nuts and seeds; plant oils; and herbs and spices.

Competitors are required to create a main course dish where plant based produce is to be central to the plate and the “flavour hero”. Dairy products may be incorporated but must not constitute the major part of the dish.

Competitors must incorporate the Custom Culinary® Paste either Mushroom and/or Vegetable in the dish. On entry, samples can be requested by emailing jbeckers@griffithfoods.com.

Entries must be submitted with a recipe, brief description and photo of the dish/dishes along with a short video showing the final product and telling the organisers why they have chosen to enter it into the competition. The recipes and footage will be sent to a group of specialist judges to mark. 

The Best-in-Class Chef and his/her winning recipe will feature through Custom Culinary’s association with Worldchefs – great personal exposure for the winner!

Your completed work (recipe, brief description and photo of the dishes along with a short video) must be submitted by the submission deadline date to andrew.pantelli@montgomerygroup.com.

Sponsored by

V2 - Cheese Starter Competition

Entry Deadline: 26 March 2021
Submission Deadline: 31 March 2021

Competitors will produce a cheese-based starter, using one of four award winning British cheeses supplied by Artisan Cheese Makers Alsop & Walker.

Competitors will have the option of using one of the following:

  • SUSSEX BLUE – A semi-hard creamy tasting mild blue cheese with a natural edible rind.
  • LORD LONDON – A semi soft cheese made from pasteurised cow’s milk with a clean citrus taste with an edible white rind.
  • EWE EAT ME – A-hard cheese, creamy tasting with nutty undertones, in a red rind. Made from pasteurised Ewes milk.
  • MAYFIELD – A Semi-Hard Emmental style cheese that is sweet, nutty, and creamy

The dish to be served either hot or cold. Shortlisted finalists can request samples of their chosen cheese from Alsop & Walker by contacting maggs@alsopandwalker.co.uk. Further details on each of the cheeses can be found at: www.alsopandwalker.co.uk/product-category/cheese/

Judges will be looking for originality in the use of the cheese which should make up at least 50% of the dish. All additional ingredients are the responsibility of the competitor.

Your completed work (recipe, brief description and photo of the dishes along with a short video) must be submitted by the submission deadline date to andrew.pantelli@montgomerygroup.com

Sponsored by

V3 - The Seafood Challenge

Entry Deadline: 26 April 2021
Submission Deadline: 30 April 2021

Competitors are required to create and cook a seafood main dish to competitors choice using sustainable seafood. More information on this competition will be announced soon.

Your completed work (recipe, brief description and photo of the dishes along with a short video) must be submitted by the submission deadline date to andrew.pantelli@montgomerygroup.com.

Sponsored by

V4 - Lamb Challenge
sponsored by Bidfood

Entry Deadline: 24 May 2021
Submission Deadline: 28 May 2021

Competitors are required to create and cook a main course lamb dish, using any cut of lamb with suitable accompaniments.

Any cooking technique may be used and there are no time constraints on preparation or cooking.

Please consider the use of seasonal products for the time of year in which you are submitting this entry.
Judges will be looking for clarity in the recipe of how the dish has been created and a concise dialogue on why you chose the dish.

Your completed work (recipe, brief description, and photo of the dishes along with a short video) must be submitted by the submission deadline date to andrew.pantelli@montgomerygroup.com

Prize – Thanks to our Sponsors Bidfood we are pleased to offer a first Prize of £300 for the ‘Best in Class’ Award, £200 for 2nd Place, and £100 for 3rd Place.

Sponsored by

V5 - Lockdown Pastry Challenge
Supported by The Association of Pastry Chefs

Entry Deadline: 26 April 2021
Submission Deadline: 30 April 2021

Competitors are required to create and prepare 4 pieces of an original chocolate-based snack item, suitable to be sold online and delivered by postal means.

Item may be moulded and filled, piped, or cut from a sheet and finished. As many other items or techniques as you wish may be included, but the main ingredient [over 50%] should be chocolate.

Entries will be judged on:
Originality and creativity, use of textures and flavours, equal portion sizes, as well as eye-appeal and its’ suitability for posting.

No age restrictions.

The exhibit must be to schedule and the rules of entry. Failure to do so will result in the work being marked as ‘not to schedule’, the reason will be given but no award can be made.

Your completed work (recipe, brief description and photo of the dishes along with a short video) must be submitted by the submission deadline date to andrew.pantelli@montgomerygroup.com.

Sponsored by